Asian: Sticky Rice Mango 02 by Recipe Cottage

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	Sticky Rice Mango 02

		Mango With Sticky Rice Khao Neow Mamuang 600 g (4 cups, 1 pound 5 ounces) sticky rice, soaked in water for at least 3 hours or overnight 500 ml (2 cups, 16 fluid ounces) thick coconut milk (coconut cream) 200 g (1 cup, 8 1/2 ounces) sugar 1/2 teaspoon salt 5 g (1 tablespoon) sesame seeds - roasted 120 ml (1/2 cup, 4 fluid ounces) thin coconut milk 30 g (2 tablespoons) sugar pinch of salt 2 mangoes Steam the soaked sticky rice for 15 to 20 minutes until it is cooked. Mix the thick coconut milk, 200 g sugar and 1/2 teaspoon salt together. Once the rice is cooked put it in a bowl and while it is still hot add the thick coconut milk, sugar and salt mixture and combine thoroughly. Leave to rest for about 30 to 50 minutes so that the rice has time to absorb the coconut milk. Mix the thin coconut milk, 30 g sugar and pinch salt together and set aside. To serve, divide the sticky rice into 6 portions. Peel the mangoes and slice thinly. Put the mango slices on top of the sticky rice. Pour the thin coconut milk mixture over the mangoes and sprinkle the sesame seeds on top.